Spinach and Mascarpone Risotto
Servings: 2
Calories: 450kcal
It is my variation of spinach risotto enriched with mascarpone, and here we break the rule that we add parmesan to the risotto.
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Ingredients
- 150 gr rice for risotto arborio or carnaroli
- 1 onion
- 2 cloves of garlic
- 70 ml white wine
- 500 ml vegetable broth
- 40 gr butter
- 3 tbsp mascarpone
- 3-4 handfuls of spinach
Instructions
- Fry the onions in olive oil (about 2-3 tablespoons), and add compressed garlic. When the onion is ready, add the rice and roast it for about 2-4 minutes. The rice will be ready when the oil surrounding it shines, and the grains will turn whiter.
- Then add the wine. As the wine grows into the rice, we start to add the broth. I add one tablespoon of vegetable broth to the spinach as the spinach flushes the juice and gets into the rice. We start adding the broth (my broth is a half spoonful portion)
- As soon as the broth is in the rice, add the butter and stir. I always put the risotto aside, covered for about 10 minutes.
- After 10 minutes, add the mascarpone cheese and mix.
- I serve this risotto as one dish.Enjoy your meal
Nutrition
Calories: 450kcal | Carbohydrates: 71g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 1040mg | Potassium: 210mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1023IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 3mg